[en] Seeds of Karkade (Al-Rahad variety) were obtained from western Sudan, and investigated perliminary for their chemical composition, the oil of the seed also was investigated. The factors affecting protein extractability such as PH, salt type and concentration and solvent to flour ratio, were studied. The anti nutritional factors investigated were protease inhibitors, gossypol, phytates and tanins, means of inactivation such as heat treatment for trypsin inhibitor and differential solubility for phytates were proposed. Protein fractionation due to solubility was carried out. Other physiochemical properties included polyacrylamide gel electrophersis, ultra violet absorption spectrum and gel filtration pattern. The functional properties investigated were bulk density, solubility, water and oil absorption, emulsifying activity and viscosity. Karkade seed was found to be rich in protein, oil and mineral matter. The amino acid profile of karkade seed proteins indicated the presence of most of essential amino acids in adequate amounts. The relative net protein ratio (RNPR) was found to be 0.75. Protein digestibility-corrected amino acid score of karkade seed protein was found to be 0.63 ( compared to casein in 1.0). The molecular weights of the protein fractions investigated by SDS- PAGE were in the range of 12-82 kDa. UV absorption spectra reflects changes in the molecular structure (native proteins absorb at 280 nm and also interaction with other components e.g. nucleic acids, poly phenols.....etc). Gel filtration pattern reflect changes in molecular size